Lion's Head Meatballs in Spicy Coconut Sauce

Daily Inspiration S


A nice Asian-style entree with an aromatic ginger/coconut sauce.

These spicy meatballs are called "Lion's Head" because of their large size; thus the recipe calls for only 1 meatball per person (otherwise, serving amount can be reduced to 4 - two meatballs per person). Meatballs can be made a day ahead and kept refrigerated. Use a chile of your choice according to how much heat you prefer.

Recipe is from Cooking Light Magazine.


★★★★★ 6 votes

25 Min
20 Min
Stove Top


  • SAUCE:

  • 1/2 c
    light coconut milk
  • 1/2 c
    soy milk (or your choice)
  • 2 Tbsp
    minced peeled fresh ginger
  • 2 tsp
    minced chile pepper (recipe calls for hot red chile)
  • 1 Tbsp
    chopped green onions
  • 2 Tbsp
    thai fish sauce

  • 1 lb
    ground pork or ground round
  • 1/3 c
    chopped green onion
  • 1/4 c
    chopped water chestnuts
  • 2 Tbsp
  • 1 Tbsp
    all-purpose flour
  • 1 Tbsp
    minced peeled fresh ginger
  • 1 Tbsp
    low-sodium soy sauce
  • 1 Tbsp
    dark sesame oil
  • 1 tsp
    minced chile pepper (recipe calls for hot red chile)
  • 1/4 tsp
  • 1 Tbsp
    vegetable oil
  • 1/4 c
    chopped fresh basil
  • 1 Tbsp
    grated lemon rind

How to Make Lion's Head Meatballs in Spicy Coconut Sauce


  1. To prepare sauce, combine first 6 ingredients in a saucepan; bring to a boil over medium-high heat. Reduce to lowest heat to keep warm.
  2. To prepare meatballs, combine ground pork and next 9 ingredients (pork through salt) in a large bow and shape mixture into 8 meatballs.
  3. Heat 1 tbsp. vegetable oil in a large nonstick skillet over medium-high heat; cook 7 minutes, browning on all sides. Drain well.
  4. Add meatballs to sauce, cover and simmer 8 minutes. Garnish with basil and rind.

Printable Recipe Card

About Lion's Head Meatballs in Spicy Coconut Sauce

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Asian
Dietary Needs: Diabetic Dairy Free Low Carb
Other Tag: Quick & Easy

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